: Ingredients: 500 gms of Kachur Lati , 4 tablespoons of crushed garlic , 2 tablespoons of crushed onion, 1 teaspoon of garlic , less than half a cup of oil , 1 tablespoon of crushed lemon peel , 1 cup of dal khesari or mug , 5 green chillies . 8 pieces , 1 teaspoon of turmeric powder, 1 teaspoon of chilli powder , 1 table-spoon of lemon juice , amount of salt. Method: Water should be drained with kachu steam. Pulses should be washed and soaked for 15 minutes. Now boil with 1 tablespoon crushed garlic , 2 tablespoons crushed onion , 2-3 green chillies and a little salt. Pulses will boil but will not break. In this way it should be boiled and taken down. In another pot, fry garlic and fenugreek in oil and add all the bata and powder spices and half a cup of water. If the spices are well mixed, 2 cups of hot water should be given. When it boils, the leaves should be spread. After a while, the pulses should be cooked with boiled green chillies. If it is smeared, it should be shaken with lemon juice and peel before unloading.